KALE TABBOULEH by Barney Desmazery
Updated: Jun 27, 2019
Use bulgur wheat as the base for this Middle Eastern salad of super healthy greens, feta cheese and spices.
PREP: 15 MINS
COOK: 15 MINS
100g bulgur wheat
Large bunch mint, roughly chopped
Bunch spring onion, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
Pinch of ground cinnamon
Pinch of ground allspice
6 tbsp olive oil
Juice and zest ½ lemon
100g feta cheese, crumbled
4 Baby Gem lettuces, leaves separated, to serve
1. Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
2. Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.
Recipe from Good Food magazine, January 2013